I used to bake my mom’s carrot cake. Then I found this recipe last week. It is softer and lighter.

2 cups all-purpose flour
1+1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1+3/4 tsp ground cinnamon
Pinch of grated nutmeg
4 tbsp sweetened shredded coconut
4 large eggs
3/4 cup white sugar
1/2 cup light brown sugar
3/4 cup grapeseed oil (or canola oil)
3/4 pounds finely grated raw carrots (about 2+1/2 cups)
5 ounces walnut halves, toasted and chopped
1 tbsp butter + more for the pan for the Bundt cake pan
1/4 cup powdered sugar, for serving (optional)

  1. Preheat your oven to 350°F (170°C) and place a rack in the center of the oven. Butter a 9-inch Bundt cake pan and set aside.
  2. In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, shredded coconut and ground cinnamon. Set aside.
  3. In another mixing bowl, whisk together the eggs with the sugars until the batter is thick and light colored.
  4. Add the oil and whisk to combine.
  5. Add the flour mixture and stir just until incorporated.
  6. With a large rubber spatula fold in the grated carrots and chopped nuts. Pour the batter into the Bundt pan and bake for 50 minutes or until a toothpick inserted in the center comes out clean.
  7. Remove from the oven and let cool on a wire rack. After about 5 -10 minutes invert the cake onto a serving platter.
  8. Right before serving, dust with powdered sugar.

Source: Cafe Fernando

  1. Dear Yelda,

    I am following your blog with great interest, hope you will be back with your great recipes soon.

    Sevgili Yelda,

    Tariflerini ilgi ile takip ediyor ve yeni tariflerini merakla bekliyorum.


  2. Dear Yelda,

    Your carrot cake recipe looks delicious and I want to try it. However, I don’t quite like coconuts..unless it’s in cooking. Any suggestions on what I can substitute it with?

  3. If you do not like coconuts, you can eliminate it. If there is any other dry fruit you like, that could be a good combination with the other ingredients, you can use that instead.

  4. The second to last ingredient is 1 tbs. butter + more for pan. What is this for? Outside of buttering the pan, I don’t see any other requirement for butter?

  5. Jeff,
    Thank you for the message. It was a typo error. I have corrected it.
    1 tablespoon butter for the Bundt cake pan

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